Place raisins, almonds, and pumpkin seeds in pan and cook 1 to 2 minutes or until toasted, shaking pan continually; pour out of pan. Place onion and garlic in pan and cook 2 to 3 minutes, until soft; pour out of pan.

Coat tortilla with cooking spray and cook in pan over medium heat, 1 minute per side or until golden. Let cool and slice into 1 inch pieces.

Using a food processor or blender, puree chilies, onion mixture, and tomato until smooth. Blend in sesame seed mixture, raisin mixture, saved chili liquid, and tortilla. Blend in enough of the vegetable broth to make a thick smooth sauce.

Heat a cooking spray coated frying pan over medium heat. Pour in sauce and mix in cocoa and the rest of the broth. Bring to a boil, lower heat, and simmer 5 minutes, stirring often. Sprinkle with salt.